منابع مشابه
Studies on the Deterioration of Frying Oils in Continuous Water-Spraying and Heating System. IX. Frying Quality of Oils Used for Frying in Japan
Physical and chemical changes were compared with soybean oil, corn oil, cottonseed oil , rice oil, rapeseed oil, lard, palm oil and coconut oil in continuous water spraying and heating system (Table -1 , Fig,-1•`4). Thermal oxidative changes such as viscosity increasing ratio, carbonyl and iodine value , showed close relation with the initial iodine value of these oils. However, in coconut oil ...
متن کاملFrying performance of processed rice bran oils
509 The rice bran oil (RBO) contains high levels of phytosterols, gammaoryzanol, tocotrienols as well as tocopherols and it extends the shelf-life of snack foods. The high oxidative stability of RBO makes it preferred oil for frying and baking applications. The saturated, monounsaturated and polyunsaturated fatty acids in RBO are in the ratio of approximately 1:2.2:1.5 and the major fatty acid ...
متن کاملChemistry of deep-fat frying oils.
Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of fryi...
متن کاملMonitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value
This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide value, acid value, and fatty acid composition, after chicken nuggets were fried in them for 101 times. The acid value and peroxide value obtaine...
متن کاملBacterial Deterioration of Emulsion Oils
It has been shown that spoilage of emulsion cutting oils is the result of the combined activities of two distinct types of microorganisms. The organisms involved were found to be anaerobic sulfate-reducing bacteria and a variety of heterotrophic aerobic bacteria the majority of which belong to the genus Pseudomonas. It was also shown that certain inorganic salts were essential for deterioration.
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1988
ISSN: 1884-2003
DOI: 10.5650/jos1956.37.331